Rosemary Goat Cheese Cornmeal Mini Muffins - party appetizer or dinner side dish
Servings 18 -24 mini muffins
Ingredients
- 1 1/2 cups flour
- 1/2 cup cornmeal
- 2 Tbs. baking powder
- 1 tsp. salt
- 5 Tbs. butter softened
- 2 oz crumbled goat cheese
- 1 1/2 tsp. McCormick rosemary leaves crumbled
- 1 1/2 cups milk
- 3 Tbs. melted butter
- 1/4 cup shaved or shredded Parmesan
Instructions
- Place the muffin pan in the oven to heat at 450 degrees while you prep the dough.
- Combine flour, cornmeal, baking powder and salt in a large bowl.
- Cut the butter into the flour with a fork or pastry blender.
- Stir in goat cheese and rosemary.
- Add the milk, stirring by hand. Work it over till the dough thickens up a bit.
- Pull the pan from the oven and spray with cooking spray.
- Spoon the dough into the pans.
- Bake for about 8 minutes.
- Pull the biscuits out of the oven and brush with melted butter and sprinkle with Parmesan.
- Bake another minute or two.
- Brush with melted butter again before serving.
Notes
You can also use a regular size muffin tin for 12 biscuits, a small iron skillet or ramekins. One recipe will make a 6″ skillet + 3 - 4″ ramekins.